CN108617775A - Whey drink and preparation method thereof - Google Patents
Whey drink and preparation method thereof Download PDFInfo
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- CN108617775A CN108617775A CN201710158082.6A CN201710158082A CN108617775A CN 108617775 A CN108617775 A CN 108617775A CN 201710158082 A CN201710158082 A CN 201710158082A CN 108617775 A CN108617775 A CN 108617775A
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- whey
- drink
- whey drink
- preparation
- sterilization
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention proposes the preparation method and whey drink of whey drink.The method includes：Raw milk is subjected to ungrease treatment, to obtain skimmed milk；The skimmed milk is filtered processing, to obtain whey liquid；And the whey liquid is subjected to sterilization processing, to obtain the whey drink, wherein the sterilization processing is carried out 0.2~0.3 second at 130~145 DEG C.The obtained whey drink nutritive value of whey drink preparation method using the present invention is higher, and stability is stronger, and the shelf-life is longer.
Description
Technical field
The present invention relates to field of food.In particular it relates to whey drink and preparation method thereof.
Background technology
Whey is the byproduct of industrial production cheese and casein, often produces 1kg cheese and needs to consume 10kg fresh milks, separation
Go out 9kg byproduct wheys.The potency ratio (PER values) of lactalbumin is 310 in whey, is only second to the PER values of egg white
(318).The main component of whey is lactalbumin and lactose, wherein crude protein (lactalbumin) accounts for 1%, total reducing sugar 3%-5%,
Crude fat 0.3%-0.4%, also several mineral materials and water soluble vitamin etc., nutritive value is higher.
However, still having much room for improvement currently with the method that drink is made in whey.
Invention content
The present invention is directed to solve the technical problems existing in the prior art at least to a certain extent.For this purpose, the present invention carries
Whey drink and preparation method thereof is gone out.Utilize the obtained whey drink nutritive value of whey drink preparation method of the present invention
Higher, stability is stronger, and the shelf-life is longer.
It should be noted that the present invention is the following discovery based on inventor and completes：
Whey powder is dissolved and is obtained currently, existing whey drink mostly uses.Whey powder be pass through by
What whey liquid was dried, but a large amount of nutrient component damages can be caused in the drying process, the whey to make
The nutritive value of drink substantially reduces.In addition, some whey drinks be by by whey liquid at a temperature of no more than 100 DEG C into
Obtained from row sterilization processing, but its storage life is only 20 days or so, relatively short.Why being handled using cold sterilization is
Since the nutritional ingredient in whey liquid is very sensitive to heat, excessively high temperature easily causes nutritive loss.In addition, the prior art is usual
Using tubular type sterilization mode, this mode is to use indirect sterilization, and the time that heat acts on whey liquid is longer, can directly result in breast
Albumin is denaturalized and nutrient component damages.
In view of this, inventor has found by many experiments, whey liquid is carried out at sterilization using immersion sterilization mode
Reason, and optimal sterilization processing temperature and time is obtained by optimization.The preparation of whey drink according to the ... of the embodiment of the present invention as a result,
The obtained whey drink nutritive value of method is higher, and stability is stronger, and the shelf-life is longer, can preserve at least 6 at normal temperatures
A month.
For this purpose, in one aspect of the invention, the present invention proposes a kind of preparation method of whey drink.According to the present invention
Embodiment, the method includes：Raw milk is subjected to ungrease treatment, to obtain skimmed milk；The skimmed milk was carried out
Filter is handled, to obtain whey liquid；And the whey liquid is subjected to sterilization processing, to obtain the whey drink, wherein
The sterilization processing is carried out 0.2~0.3 second at 130~145 DEG C.Inventor has found by many experiments, using high temperature wink
When sterilization mode can be effectively reduced nutrient component damages in whey liquid, prevent lactalbumin denaturation precipitation.As a result, according to this
The obtained whey drink of preparation method of the whey drink of inventive embodiments has at least one of following advantages：Nutritive value
High, stability is strong and long shelf-life.
According to an embodiment of the invention, the preparation method of above-mentioned whey drink can also have following additional technical feature：
According to an embodiment of the invention, the sterilization processing is carried out using immersion sterilization mode.As a result, according to this
The obtained whey drink of preparation method of the whey drink of inventive embodiments can further have higher nutritive value, compared with
Strong stability or longer shelf-life.
According to an embodiment of the invention, the filtration treatment is carried out using filter membrane, and the aperture of the filter membrane is
0.02~0.2 micron.The obtained whey drink of the preparation method of whey drink according to the ... of the embodiment of the present invention can be into as a result,
One step has higher nutritive value, stronger stability or longer shelf-life.
According to an embodiment of the invention, the method further includes：Before carrying out the ungrease treatment, by the life
Cow's milk is heated to 50~65 degrees Celsius.The obtained whey of the preparation method of whey drink according to the ... of the embodiment of the present invention as a result,
Drink can further have higher nutritive value, stronger stability or longer shelf-life.
According to an embodiment of the invention, the whey drink can preserve at least six moon at normal temperatures.As a result, according to this
The obtained whey drink of preparation method of the whey drink of inventive embodiments has the longer shelf-life.
In another aspect of this invention, the present invention proposes the preparation method of another whey drink.It is according to the present invention
Embodiment, the method includes：(1) raw milk is heated to 60 DEG C by plate heat exchanger, obtains Heated Products；(2) by institute
It states Heated Products and ungrease treatment, pressure 4bar, to obtain skimmed milk is carried out by centrifugal separator；(3) by the degreasing
Breast passes through 0.1 micron of filter membrane filtering and concentrating, to obtain whey liquid；And (4) kill the whey liquid by immersion
Bacterium mode carries out sterilization processing, and temperature is 138 DEG C, and the time is 0.25 second, to obtain the whey drink.As a result, according to this
The obtained whey drink of preparation method of the whey drink of inventive embodiments has at least one of following advantages：Nutritive value
High, stability is strong and long shelf-life.
In still another aspect of the invention, the present invention proposes a kind of whey drink.According to an embodiment of the invention, the breast
Clear drink is prepared using the preparation method of whey drink noted earlier.Whey according to the ... of the embodiment of the present invention as a result,
Drink has at least one of following advantages：Nutritive value is high, stability is strong and long shelf-life.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obviously, or practice through the invention is recognized.
Description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination following accompanying drawings to embodiment
Obviously and it is readily appreciated that, wherein：
Fig. 1 shows the flow diagram according to an embodiment of the invention for preparing whey drink method；And
Fig. 2 shows the flow diagram in accordance with another embodiment of the present invention for preparing whey drink method.
Specific implementation mode
The embodiment of the present invention is described below in detail.The embodiments described below is exemplary, and is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are used for description purposes only, it is not understood to indicate or imply phase
To importance or implicitly indicate the quantity of indicated technical characteristic.Define " first " as a result, the feature of " second " can be with
Express or implicitly include one or more this feature.Further, in the description of the present invention, unless otherwise saying
Bright, the meaning of " plurality " is two or more.
The present invention proposes the preparation method and whey drink of whey drink, will be described in greater detail respectively below.
The preparation method of whey drink
In one aspect of the invention, the present invention proposes a kind of preparation method of whey drink.Reality according to the present invention
Example is applied, referring to Fig. 1, this method includes：
S100 ungrease treatments
In this step, raw milk is subjected to ungrease treatment, to obtain skimmed milk.By the way that raw milk is carried out at degreasing
Reason, to remove butter oil.
According to an embodiment of the invention, ungrease treatment carries out in centrifugal separator, and the pressure of ungrease treatment is 2~
6bar.Inventor obtains above-mentioned preferable ungrease treatment condition by many experiments, can effectively remove breast with this condition
Fat.The obtained whey drink of the preparation method of whey drink according to the ... of the embodiment of the present invention can further have as a result,
Higher nutritive value, stronger stability or longer shelf-life.
According to an embodiment of the invention, referring to Fig. 2, this method further comprises：
S400 heats
In this step, raw milk is heated to 50~65 degrees Celsius, consequently facilitating realizing grease separation.Basis as a result,
The obtained whey drink of preparation method of the whey drink of the embodiment of the present invention can further have higher nutritive value,
Stronger stability or longer shelf-life.
S200 filtration treatments
In this step, skimmed milk is filtered processing, to obtain whey liquid.By the way that skimmed milk is filtered place
Reason, to remove casein, and plays the effect of concentration.
According to an embodiment of the invention, filtration treatment is carried out using filter membrane, and the aperture of filter membrane is 0.02~0.2
Micron.Inventor obtains above-mentioned preferable filtration treatment condition by many experiments, can remove effectively junket with this condition
Albumen, while the effect of concentration can be played.The preparation method of whey drink according to the ... of the embodiment of the present invention is obtained as a result,
Whey drink can further have higher nutritive value, stronger stability or longer shelf-life.
S300 sterilization processings
In this step, whey liquid is subjected to sterilization processing, to obtain whey drink.As a result, to kill harmful bacteria, from
And extend the shelf-life of whey drink.
According to an embodiment of the invention, sterilization processing is carried out 0.2~0.3 second at 130~145 DEG C.Inventor's discovery,
It is typically not greater than 100 DEG C in the prior art, but bactericidal effect is bad with this condition, the shelf-life is shorter.In turn, inventor passes through
It crosses many experiments and obtains above-mentioned optimal sterilization processing temperature and time, the instantaneous sterilization under this hot conditions can not only be effective
Ground kills harmful bacteria, can also reduce nutrient component damages as possible.If temperature is excessively high or overlong time, nutritive loss are tighter
Weight；If temperature is too low or the time is too short, it is unable to fully kill harmful bacteria so that the shelf-life is shorter.As a result, according to of the invention real
The obtained whey drink of preparation method for applying the whey drink of example has at least one of following advantages：Nutritive value is high, steady
Qualitative strong and long shelf-life.
According to an embodiment of the invention, sterilization processing is carried out using immersion sterilization mode.The prior art is usually adopted
With tubular type sterilization mode.Tubular type sterilization is to use indirect sterilization mode, and immersion sterilization mode is to evenly spread to steam
In whey liquid, using direct-fired method.Inventor has found, compared to tubular type sterilization mode, is sterilized using immersion
The bactericidal effect of mode is preferable, can not only effectively kill harmful bacteria, can also reduce nutrient component damages to the greatest extent.
According to an embodiment of the invention, whey drink can preserve at least six moon at normal temperatures.Inventor's discovery, due to
It (is carried out 0.2~0.3 second at 130~145 DEG C) using instantaneous sterilization under high temperature, harmful bacteria can be effectively killed, and subtract as possible
Few nutrient component damages prevent lactalbumin denaturation precipitation, to extend the shelf-life.
In addition, the present invention proposes the preparation method of another whey drink.According to an embodiment of the invention, this method packet
It includes：(1) raw milk is heated to 60 DEG C by plate heat exchanger, obtains Heated Products；(2) Heated Products are passed through into centrifugation
Seperator carries out ungrease treatment, pressure 4bar, to obtain skimmed milk；(3) skimmed milk is passed through to 0.1 micron of filtering
Membrane filtration concentrates, to obtain whey liquid；And the whey liquid is carried out sterilization processing by (4) by immersion sterilization mode,
Temperature is 138 DEG C, and the time is 0.25 second, to obtain whey drink.The system of whey drink according to the ... of the embodiment of the present invention as a result,
The obtained whey drink of Preparation Method has at least one of following advantages：Nutritive value is high, stability is strong and long shelf-life.
Whey drink
In still another aspect of the invention, the present invention proposes a kind of whey drink.According to an embodiment of the invention, the whey
Drink is prepared using the preparation method of previously described whey drink.Whey according to the ... of the embodiment of the present invention as a result,
Drink has at least one of following advantages：Nutritive value is high, stability is strong and long shelf-life.
It will be appreciated to those of skill in the art that feature described in preparation method above for whey drink and excellent
Point is equally applicable to the whey drink, and details are not described herein.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or item are not specified in embodiment
Part, it is carried out according to technology or condition described in document in the art or according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.
Embodiment 1
In this embodiment, whey drink is prepared in following manner：
(1) 900 kilograms of raw milks are heated to 60 DEG C by plate heat exchanger；
(2) obtained Heated Products are subjected to ungrease treatment by centrifugal separator, pressure 4bar obtains degreasing
Breast；
(3) the filter membrane filtering and concentrating that skimmed milk is passed through to 0.1 micron, obtains transparent whey liquid, whey liquid is cooled to
10 DEG C, for use；
(4) whey liquid after cooling is subjected to sterilization processing by UHT sterilization machines (immersion sterilization mode), temperature is
138 DEG C, the time is 0.25 second, obtains whey drink；
(5) whey drink is filled into the Kang Meibao of 250mL at 20 degrees celsius.
Embodiment 2
In this embodiment, whey drink is prepared in following manner：
(1) 900 kilograms of raw milks are heated to 55 DEG C by plate heat exchanger；
(2) obtained Heated Products are subjected to ungrease treatment by centrifugal separator, pressure 6bar obtains degreasing
Breast；
(3) skimmed milk is passed through to 0.15 micron of filter membrane filtering and concentrating, obtained transparent whey liquid cools down whey liquid
To 10 DEG C, for use；
(4) whey liquid after cooling is subjected to sterilization processing by UHT sterilization machines (immersion sterilization mode), temperature is
140 DEG C, the time is 0.22 second, obtains whey drink；
(5) whey drink is filled into the Kang Meibao of 250mL under 25 degrees Celsius.
Embodiment 3
In this embodiment, whey drink is prepared in following manner：
(1) 900 kilograms of raw milks are heated to 65 DEG C by plate heat exchanger；
(2) obtained Heated Products are subjected to ungrease treatment by centrifugal separator, pressure 2bar obtains degreasing
Breast；
(3) skimmed milk is passed through to 0.2 micron of filter membrane filtering and concentrating, obtained transparent whey liquid cools down whey liquid
To 10 DEG C, for use；
(4) whey liquid after cooling is subjected to sterilization processing by UHT sterilization machines (immersion sterilization mode), temperature is
142 DEG C, the time is 0.20 second, obtains whey drink；
(5) whey drink is filled into the Kang Meibao of 250mL at 20 degrees celsius.
Comparative example 1
Whey drink is prepared according to the method for embodiment 1, difference lies in sterilization temperature is 90 DEG C.
Comparative example 2
Whey drink is prepared according to the method for embodiment 1, difference lies in sterilizing time is 0.10 second.
Comparative example 3
Whey drink is prepared according to the method for embodiment 1, difference lies in sterilization temperature is 150 DEG C.
Comparative example 4
Whey drink is prepared according to the method for embodiment 1, difference lies in sterilization processing is that (tubular type is sterilized in UHT sterilization machines
Pattern) in carry out.
Comparative example 5
Whey drink is prepared according to the method for embodiment 1, difference lies in the aperture of filter membrane is 0.8 micron.
4 stability analysis of embodiment
It respectively will be quiet under Examples 1 to 3 and 1~5 obtained whey drink of comparative example at normal temperatures (25 DEG C or so)
It sets 6 months and keeps the temperature 7 days in 37 DEG C of heat rooms, observe the state of whey drink.
As a result as follows：
Embodiment 1：By room temperature experiment in 6 months and the observation of 7 days heat insulation experiments, whey drink color is light green
Color, taste are the distinctive fragrance of whey, while sterilizing front and back taste and not changing, are examined to finished product main nutrient composition
It surveys, changes smaller, microorganism detection qualified.
Embodiment 2：By room temperature experiment in 6 months and the observation of 7 days heat insulation experiments, whey drink color is light green
Color, taste are the distinctive fragrance of whey, while sterilizing front and back taste and not changing, are examined to finished product main nutrient composition
It surveys, changes smaller, microorganism detection qualified.
Embodiment 3：By room temperature experiment in 6 months and the observation of 7 days heat insulation experiments, whey drink color is light green
Color, taste are the distinctive fragrance of whey, while sterilizing front and back taste and not changing, are examined to finished product main nutrient composition
It surveys, changes smaller, microorganism detection qualified.
Comparative example 1：After obtained product is placed second day at normal temperatures, product is detected, detected micro-
Biology, sterilization are not thorough.Illustrate that sterilization temperature is too low, cannot fully kill harmful bacteria, so as to shorten the shelf-life.
Comparative example 2：After obtained product is placed second day at normal temperatures, product is detected, detected micro-
Biology, sterilization are not thorough.Illustrate that sterilizing time is too short, cannot fully kill harmful bacteria, so as to shorten the shelf-life.
Comparative example 3：After obtained product is placed second day at normal temperatures, product is carried out to cut packet observation, is found white
Color flocculent deposit, lactalbumin denaturation.Meanwhile after sterilization, the lighter of preceding whey is sterilized in comparison.Illustrate sterilization temperature
Height is spent, leads to albuminous degeneration, and influence shelf life of products.
Comparative example 4：After obtained product is placed second day at normal temperatures, product is carried out to cut packet observation, is found white
Color flocculent deposit, lactalbumin denaturation.Meanwhile with the extension of time of repose, the color of whey drink gradually becomes from light green color
In vain, while sterilization is not thorough, and peculiar smell occurs.Illustrate under same sterilization temperature and time conditions, immersion bactericidal effect is bright
It is aobvious to be better than tubular type bactericidal effect.
Comparative example 5：When without high temperature sterilization, observation embodiment 1 and 5 color of comparative example, comparative example 5 is with respect to embodiment
1 is of light color, while detecting protein content, and comparative example 5 is high with respect to 1 protein content of embodiment.Illustrate that the aperture of filter membrane is larger, certain
The albumen (such as casein) of a little opposite macromoleculars can be flowed out from fenestra, and filter effect is poor, leads to albumen in whey drink
Content is higher.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiments or example.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (8)
1. a kind of preparation method of whey drink, which is characterized in that including：
(1) raw milk is heated to 60 DEG C by plate heat exchanger, obtains Heated Products；
(2) Heated Products are subjected to ungrease treatment, pressure 4bar, to obtain skimmed milk by centrifugal separator；
(3) the filter membrane filtering and concentrating that the skimmed milk is passed through to 0.1 micron, to obtain whey liquid；And
(4) whey liquid being subjected to sterilization processing by immersion sterilization mode, temperature is 138 DEG C, and the time is 0.25 second, with
Just the whey drink is obtained.
2. a kind of preparation method of whey drink, which is characterized in that including：
Raw milk is subjected to ungrease treatment, to obtain skimmed milk；
The skimmed milk is filtered processing, to obtain whey liquid；And
The whey liquid is subjected to sterilization processing, to obtain the whey drink,
Wherein, the sterilization processing is carried out 0.2~0.3 second at 130~145 DEG C.
3. according to the method described in claim 2, it is characterized in that, the sterilization processing is carried out using immersion sterilization mode
's.
4. according to the method described in claim 2, it is characterized in that, the ungrease treatment carries out in centrifugal separator,
The pressure of the ungrease treatment is 2~6bar.
5. according to the method described in claim 2, it is characterized in that, the filtration treatment using filter membrane carry out, it is described
The aperture of filter membrane is 0.02~0.2 micron.
6. according to the method described in claim 2, it is characterized in that, further comprising：It, will before carrying out the ungrease treatment
The raw milk is heated to 50~65 degrees Celsius.
7. according to the method described in claim 2, it is characterized in that, the whey drink can preserve at least six at normal temperatures
Month.
8. a kind of whey drink, which is characterized in that the whey drink is using any one of the claim 1~7 whey drink
What the preparation method of product was prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710158082.6A CN108617775A (en) | 2017-03-16 | 2017-03-16 | Whey drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710158082.6A CN108617775A (en) | 2017-03-16 | 2017-03-16 | Whey drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN108617775A true CN108617775A (en) | 2018-10-09 |
Family
ID=63686592
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201710158082.6A Pending CN108617775A (en) | 2017-03-16 | 2017-03-16 | Whey drink and preparation method thereof |
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Citations (4)
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|---|---|---|---|---|
| WO2009112036A2 (en) * | 2008-03-12 | 2009-09-17 | Arla Foods Amba | Whey protein beverages having reduced astringency |
| CN102475151A (en) * | 2010-11-25 | 2012-05-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing whey beverages |
| CN102630756A (en) * | 2012-05-11 | 2012-08-15 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
| CN103039630A (en) * | 2013-01-06 | 2013-04-17 | 黑龙江康普生物科技有限公司 | Sterile bovine colostrum whey with natural immunocompetence and preparation method and application thereof |
-
2017
- 2017-03-16 CN CN201710158082.6A patent/CN108617775A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009112036A2 (en) * | 2008-03-12 | 2009-09-17 | Arla Foods Amba | Whey protein beverages having reduced astringency |
| CN102475151A (en) * | 2010-11-25 | 2012-05-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing whey beverages |
| CN102630756A (en) * | 2012-05-11 | 2012-08-15 | 光明乳业股份有限公司 | Mango milk and preparation method thereof |
| CN103039630A (en) * | 2013-01-06 | 2013-04-17 | 黑龙江康普生物科技有限公司 | Sterile bovine colostrum whey with natural immunocompetence and preparation method and application thereof |
Non-Patent Citations (4)
| Title |
|---|
| 郭成宇等: "《乳与乳制品工程技术》", 31 January 2016, 北京：中国轻工业出版社 * |
| 郭本恒等: "《干酪科学与技术》", 31 May 2015, 北京：中国轻工业出版社 * |
| 闫宁环等: "蒸汽喷射式杀菌对牛乳中热敏性成分的影响研究", 《中国食品添加剂》 * |
| 陈伟等: "浸入式杀菌对牛乳中热敏性成分的影响", 《中国乳品工业》 * |
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Application publication date: 20181009 |